Best 2 Fish And Chips No Beer Recipes

Fish and chips is a classic British dish that is enjoyed by people of all ages. It consists of fried fish, usually cod or haddock, served with chips (fries), mushy peas, and tartar sauce. The fish is typically coated in a batter made from flour, eggs, and milk, and then fried until golden brown. The chips are made from potatoes that are cut into strips and fried until crispy. Mushy peas are a traditional accompaniment to fish and chips, and they are made from dried marrowfat peas that are boiled until they are soft and mashed. Tartar sauce is a creamy sauce that is made from mayonnaise, pickles, onions, and herbs.

In this article, we will provide you with three different recipes for fish and chips. The first recipe is for a classic fish and chips batter. The second recipe is for a gluten-free fish and chips batter. The third recipe is for a vegan fish and chips batter. All three recipes are easy to follow and will result in delicious fish and chips that you can enjoy at home.

Check out the recipes below so you can choose the best recipe for yourself!

FISH AND CHIPS (NO BEER)

Fish and Chips (No Beer) image

For Welcome to Bahrain Tag Game! Another significant part of the Bahraini diet is the fresh fish of the Persian Gulf. A century of British rule in the Persian Gulf has also made fish and chips popular in Bahrain. Whether wrapped in newspaper and eaten with greasy fingers or served on white china with silver cutlery, fish and chips has come a long way since it began 150 years ago.

Provided by UmmBinat

Categories Low Cholesterol

Time 1h35m

Yield 4 , 4 serving(s)

Number Of Ingredients 12

Ingredients

4 potatoes
corn oil
1 lb haddock or 1 lb other lean fish fillet
sea salt & freshly ground black pepper, to taste
2/3 cup all-purpose flour, plus 1/4 cup separated
1/2 teaspoon salt
1/2 teaspoon baking soda
1 tablespoon vinegar
2/3 cup water
malt vinegar (optional, to serve)
lemon wedge (optional, to serve)
tartar sauce (optional, to serve)

Steps:

Cut potatoes lengthwise into ½-inch strips.
Cut fish filets into 2 x 1/-1/2-inch pieces. Pat dry with paper towels, then season with salt and pepper.
Heat oil (2 to 3 inches or enough to cover) in deep fryer or Dutch oven to 375.
Fill basket one-fourth full with potatoes.
Slowly lower basket into hot oil. (If oil bubbles excessively, raise and lower basket several times.) Use a long-handled fork to keep potatoes separated.
Fry potatoes 5 to 7 minutes or until golden brown; drain on paper towels.
Place potatoes in single layer on cookie sheet and keep warm.
Repeat with remaining potatoes.
Mix 2/3 cup flour and salt.
Mix baking soda and vinegar.
Stir vinegar mixture and water into flour mixture; beat until smooth.
Dredge fish into last of the flour.
Then dip fish into batter, allowing excess batter to drip into bowl.
Fry 4 or 5 fish pieces at a time about 3 minutes, turning fish once, until brown. Drain on paper towels.
Set oven control to broil. Broil potatoes 6 inches from heat 2 to 3 minutes or until crisp.
Serve with malt vinegar, lemon, or tartar sauce.

Nutrition Facts : Calories 333.5, Fat 1.2, SaturatedFat 0.2, Cholesterol 48.7, Sodium 523.7, Carbohydrate 53.1, Fiber 5.2, Sugar 1.7, Protein 26.6

CRUNCHY BATTER FRIED FISH (NO BEER)

Crunchy Batter Fried Fish (No Beer) image

I had great reviews with my other fish recipe recipe #104409. But I'm always striving to improve. I did some experimenting, and this fish batter is great! Serve it with recipe #104661, fries and coleslaw. Or make it into a fish sandwich with tartar sauce and lettuce on a bun. Either way, it's delish!

Provided by BETHANY T.

Categories Healthy

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

2 lbs cod (fresh or frozen and thawed)
1 1/4 cups all-purpose flour, divided
1/2 cup cornstarch, divided
1 teaspoon baking powder
16 ounces club soda
1 teaspoon salt (plus seasoning of your choice..Old Bay, Lemon Pepper etc)
oil (for frying)

Steps:

Mix together 1 cup flour, 1/4 cup cornstarch, baking powder and salt in a bowl.
Stir in enough club soda to make a batter about the consistency of thin pancake batter. You don't want it too thick, just thick enough to nicely coat a spoon.
Season the batter to taste if desired with seasoning of your choice. I suggest Old Bay, Lemon Pepper seasoning, or seasoned salt. set aside.
In another bowl, mix together remaining 1/4 cup flour and 1/4 cup cornstarch.
Heat oil in a deep pan to 375°F Use a candy thermometer if you need to. Oil in pan should be about 3" to 4" deep.
Cut fish into portion sizes and remove any pin bones, and pat dry.
Dredge the fish in the dry flour/cornstarch mixture. Shake off any excess.This allows the batter to stick to the fish.
Dip dredged fish into batter allowing any excess to drip off before carefully adding the fish to the hot oil.
Cook the fish one or two pieces at a time until golden brown.
Drain on paper towels or better yet, on a cake cooling rack set up over paper towels.
Serve while hot.

Tips:

Use fresh, good-quality fish fillets for the best flavor and texture.
Soak the fish fillets in milk for 10-15 minutes before cooking to help keep them moist and tender.
Use a light and fluffy batter for the fish to ensure a crispy coating.
Fry the fish in hot oil until it is golden brown and cooked through.
Serve the fish and chips with tartar sauce, malt vinegar, and mushy peas for an authentic British experience.

Conclusion:

If you're looking for a delicious and easy-to-make fish and chips recipe without beer, this recipe is a great option. With its crispy batter, tender fish, and fluffy chips, this dish is sure to be a hit with the whole family. So next time you're craving fish and chips, give this recipe a try. You won't be disappointed!